Quinoa stuffed Pumpkin
Quinoa stuffed Pumpkin
- 2 mini pumpkins
- 1/2 cup red Quinoa
- 1 cup water
- 3 tbsp olive oil
- 1/2 cup chickpeas
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 cup oat milk
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Preheat oven to 350 °F
- Line a baking dish with parchment paper
- Cut the top of the pumpkins off and scoop out the seeds and a little more to make room for the filling
- If you want you can keep and dry the pumpkin seeds, a pretty yummy snack
- Add some olive oil and roast the pumpkin for 20 to 30 minutes until soft
- Combine the water, Quinoa and 1 tbsp oil in a sauce pan and bring to boil
- Cook until water is absorbed and Quinoa is soft
- Heat 1 tbsp oil in a skillet pan , add in chickpeas and cook for 5 minutes
- Add in Quinoa, salt, pepper, paprika, milk and cook for another 5
- Remove pumpkin from oven and fill with the Quinoa mix